Description
A quick and refreshing Italian cucumber salad made with tomatoes, red onion, basil, and a simple olive oil vinaigrette. Perfect as a light side dish that gets even better after marinating.
Ingredients
- freshly cracked black pepper, to taste
- 1/2 tsp kosher salt
- 1/8 tsp granulated sugar
- 1/4 cup extra virgin olive oil
- 2 tbsp vinegar
- 1/4 tsp dried oregano
- 4–5 fresh basil leaves, chopped
- 1 small red onion, finely diced (about 1/4 cup)
- 1 English cucumber, diced into 1/2-inch pieces
- 2 medium ripe tomatoes, diced into 1/2-inch pieces
Instructions
1. In a medium serving bowl, whisk together the olive oil, vinegar, kosher salt, sugar, dried oregano, and freshly cracked black pepper until well combined.
2. Add the diced cucumber, tomatoes, finely diced red onion, and chopped fresh basil to the bowl with the dressing.
3. Gently toss everything together until the vegetables are evenly coated. Taste and adjust seasoning with additional salt if needed.
4. Let the salad sit at room temperature for about 1 hour before serving so the flavors can meld together.
Notes
For the best flavor, use high-quality extra virgin olive oil.
Allowing the salad to marinate enhances the taste and softens the onions slightly.
Leftovers can be stored in the refrigerator and enjoyed later, though the vegetables may release additional liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg